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Pecan Pie Thumbprint Cookies

Pecan Pie Thumbprint Cookies
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Pecan Pie Thumbprint Cookies combine a tender, buttery cookie base with a luscious, nutty pecan pie filling nestled in the center. These bite-sized treats offer a delightful contrast of crispy edges and chewy centers topped with a gooey pecan mixture, perfect for festive occasions or anytime you crave a cozy, sweet dessert.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour (or gluten-free baking blend for GF version)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Pecan Pie Filling

  • 1 cup chopped pecans (toasted for best flavor)
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup (or pure maple syrup as alternative)

Instructions

  1. Prepare the Cookie Dough: Start by creaming together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creates a tender, rich base for the cookies.
  2. Mix in the Dry Ingredients: Add vanilla extract and salt, then gradually incorporate the all-purpose flour (or gluten-free blend) until the dough comes together but remains soft enough to shape.
  3. Form the Cookies: Roll the dough into uniform balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to gently press a well into the center of each ball, creating space for the filling.
  4. Prepare the Pecan Pie Filling: In a small bowl, combine chopped pecans, brown sugar, and corn syrup (or maple syrup). Stir until the mixture is sticky and cohesive, resembling classic pecan pie filling.
  5. Fill and Bake: Spoon a portion of the pecan mixture into each cookie’s thumbprint. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies have golden edges and the filling has set with a shiny finish.

Notes

  • Chill the dough for at least 30 minutes before shaping to prevent spreading.
  • Use a cookie scoop for uniform-sized cookies for even baking.
  • Press gently when making the thumbprints to preserve cookie thickness.
  • Remove cookies when edges are golden but centers still look slightly soft for a perfect texture.
  • Toast pecans lightly before mixing to enhance flavor and crunch.
  • For a dairy-free version, substitute butter with dairy-free margarine or coconut oil.
  • Maple syrup or honey can substitute corn syrup in the filling for flavor variation.
  • Store baked cookies in an airtight container at room temperature for up to 4 days.
  • Freeze shaped dough balls before baking, bake directly from frozen, adding a few extra minutes to baking time.
  • Reheat warm cookies briefly in oven or microwave before serving to revive texture.

Nutrition

Keywords: pecan pie cookies, thumbprint cookies, nutty cookies, bite-sized dessert, holiday cookies, gluten-free cookies option

Find it online: https://ninagourmet.com/pecan-pie-thumbprint-cookies/